3/4 cup white sugar 1/4 cup packed brown sugar 3/4 cup sunflower seed oil - See Note Below 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 eggs (use 4 egg whites) 1 pinch salt 1 cup grated carrots 1/2 cup chopped pecans 1/2 teaspoon vanilla extract
1 Preheat oven to 350 degrees F (175 Degrees C). Spray a 9 x 5 inch loaf pan with non-stick cooking spray.
2 In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
3 Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.
Note: Typically, I would use 1/2 cup applesauce & 1/4 cup canola oil to replace this. But, I just made some Slow Cooker Apple Butter this weekend, so I used this instead of applesauce. If I hadn't, I probably would have added some ginger & ground cloves how some that reviewed this recipe at allrecipes had suggested, but since my applebutter was already seasoned this way, I didn't.
Also, next time I think I will whisk all the wet ingredients & sift & whisk all the dry, then mix together, then fold in nuts. I think it would make it easier.